In a small dry skillet over medium heat, toast the uncooked quinoa for 4-6 minutes, stirring constantly until golden and popping lightly. Remove and let cool.

In the same skillet, lightly toast the rolled oats for 3-4 minutes until fragrant. Set aside to cool.

In a large mixing bowl, combine the almond butter, honey, and vanilla extract. Microwave for 20-30 seconds if needed, then mix until smooth.

Add the cooled toasted quinoa, toasted oats, flaxseed meal, chopped pistachios, chopped cashews or almonds, and ¼ teaspoon sea salt. Stir until evenly coated.

Line an 8x8-inch pan with parchment. Press mixture firmly into the pan.

Melt dark chocolate and coconut oil in microwave in intervals, stirring until smooth. Pour over base and spread evenly.

Sprinkle with flaky sea salt. Refrigerate 1-2 hours until set.

Cut into bars and store in fridge or freezer.